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Roasting of Navy Beans (Phaseolus vulgaris) by Particle-to-Particle Heat Transfer
Presented at the 41st Annual Meeting of the Institute of Food Technologists, Atlanta, GA. June 7–10. 1981.
Supported by Contract No. 59-2481-0-2-001-0 from the United States Department of Agriculture, Science and Education Administration, Washington, DC.
Reference to a company and/or product is only for purposes of information and does not imply approval or recommendation of the product to the exclusion of others which may also be suitable.
Appreciation is expressed to the Michigan Bean Shippers Association for the donation of navy beans.
ABSTRACT
A rotating chamber dry roaster using pre-heated ceramic beads as heat transfer media was used to roast navy beans. Processing conditions were: beads temperature, 240 and 270°C; bean-to-bead ratio, 1/10 and 1/15 and contact times of 1 and 2 min. Product temperatures achieved ranged from 92–125°C for the eight runs. Heat transfer coefficients varied from 3.6–23.4 W/(m2) (°C). Roasted products showed reduced water-soluble nitrogen content and gel forming capacity, increased water-holding capacity and cold paste viscosities, and no changes in available lysine and degree of starch damage. Residual trypsin inhibitor (TIA) and hemagglutinin activity varied from 92 to 22%, and 48 to 1%, respectively. A correlation was found to exist between nitrogen solubility index and TIA of products. Roasting caused fracture and separation of hulls, and facilitated their removal.